Frijoles Negros (Black Beans)

Frijoles Negros

Frijoles Negros (black beans) are an integral part of Mexican Cuisine, accompanying a wide variety of main dishes. The secret to great beans lies in adding Epazote. Epazote is also known as Mexican tea and wormseed, and many say that it’s an acquired taste. It’s a pungent, wild herb that has a strong, acidic, almost lemony flavor, which contributes to flavorful beans. The other bonus is Epazote is a carminative, meaning it reduces gas – obviously a benefit if you’re preparing beans!


  • 1 Kg Black Beans
  • 1 Onion, quartered
  • 3 Cloves Garlic, minced
  • 1 Green Bell Pepper, chopped
  • 1 Serrano Chile Pepper, minced
  • 1 Tablespoon Cumin
  • 2 Sprigs Epazote or 2 Tablespoons Dried Epazote*
  • Salt to Taste

*Note: You can substitute 1/2 cup Cilantro for the Epazote if you can’t get it, although there’s nothing quite like Epazote.

Ingredients to prepare Frijoles Negros


Wash beans and soak in water overnight.

Drain beans and put in a large pot. Add fresh water, the onion, garlic, bell pepper, chile, and cumin. Set over high heat to bring to a boil. Reduce heat and simmer about 1 1/2 hours. Add the epazote. Simmer another 30 minutes, or until beans are tender. Remove the onion and epazote. Add salt to taste.

Serve as a side dish with anything from Carne Asada to Scrambled Eggs.

Posted by Lindsay

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